Pan-Seared Turkey Breast with a Saffron Cream Sauce
Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.
Servings 4 people
Equipment
- Cast-Iron Skillet
Ingredients
- 1 Turkey Breast deboned with the skin on
- 1 Shallot sliced thin
- 1 clove Garlic minced
- 2 cups Turkey or Chicken Stock
- 1/4 tsp Saffron
- 1/2 cup Heavy Cream
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- 2 tbsp Parsley for garnish
Instructions
- Heat the olive oil in a cast-iron skillet to medium-high heat
- Add the turkey to the skillet skin-side down and reduce the heat to medium
- Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
- Continue cooking until the internal temperature reaches 160 degrees
- Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
- Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
- Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
- Add the cream, salt, and pepper. Cook for another minute or two
- Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta
